Coconut Macaroons

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Rating: 5.0/5 (3 votes cast)

Coconut Macaroons

These yummy macaroons are perfect for dessert. I usually make them for Christmas and Easter, but they’re delicious any time of the year. They’re so quick and easy to make, they’re ideal to add in lunchboxes or for a quick treat. If you like the sweet, gooey, chewy, wonderful goodness of coconut, you’re going to love these!

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Coconut Macaroons

These delectable coconut macaroons are like a cross between amazing coconut candy and a wonderful cookie. They're chewy, sweet, and lightly toasted. Perfection in every bite!

Servings

Macaroons

Ingredients

2/3cupall-purpose flour

14ouncepackage sweetened, shredded coconut

1/4tspsalt

114-ouncecan sweetened condensed milk

2tspvanilla extract

Servings

Macaroons

Ingredients

2/3cupall-purpose flour

14ouncepackage sweetened, shredded coconut

1/4tspsalt

114-ouncecan sweetened condensed milk

2tspvanilla extract

Instructions

Preheat oven to 350° F.

Line 2 cookie sheets with parchment paper.

In a large bowl, add the flour, shredded coconut, and salt; stir to combine. Add the can of sweetened condensed milk and the vanilla extract, use your hands to get everything well combined. Scoop the dough onto the prepared cookie sheets, making mounds about the size of a golf ball.

Bake in the preheated oven for 12 to 15 minutes, just until the coconut is toasted to a golden brown.

Recipe Notes

Variation:

Chocolate Drizzled Coconut Macaroons:

To a small saucepan, add 1 cup of semi-sweet chocolate chips and 1 tsp of shortening. Heat over low heat, just until the chocolate is completely melted, stirring frequently. Don't let the mixture get too hot. Place the melted chocolate mixture into a zip-top baggie and seal the top. Snip one of the bottom corners off the baggie, keep the hole fairly small. Drizzle the chocolate over the cooled macaroons. Let the chocolate set before transferring the macaroons to an airtight container.